Scrape the sides with a spatular, then blend again for 20 seconds (it’s still rough but getting smoother)

Scrape sides again, then blend for between 1-3 minutes (you want your butter mix to be smooth and creamy so the exact timing depends on the power of your blender – I’m using a Magimix).

Drizzle your homemade cashew butter into a clean sterilised jar (you can sterilise a jar by simply cleaning it and putting the open jar into the oven).

Should keep in a jar for 3-4 weeks minimum.

Serve with banana, smoothies, simply on oat cakes or a cracker. Absolutely lovely!

Don’t forget to lick the chocolate mess in the bowl! 🙂

Benefits:

Well apart from the delicious taste, cashew butter seems to be easier to digest than peanut butter. Cashew butter is high in protein, B vitamins and unsaturated fats. These are good fats which help your metabolism, boost your immune system and are good for skin and muscle tone. The inclusion of a small amount of coconut oil in this recipe means it is even better for your skin. For more information on cashew butter health benefits read this summary.